These tender Honey Cinnamon Banana Bread Scones are filled with the comforting flavor of banana bread and are topped with a cinnamon sugar dusting and a simple cinnamon brown sugar glaze!
It’s Friday! Some weeks making it to Friday is more of an accomplishment than others, right?! This was one of those weeks.
I can’t think of a better way to start off Friday morning than with a fresh baked scone to go with a big mug of coffee.
Soft, tender honey cinnamon banana bread scones make the end of a long week just a bit better!
I often buy bananas just to let them go brown, so I can bake with them. Anything banana bread flavored is enjoyed around here.
These banana bread scones were no different.
Bananas, cinnamon, a hint of nutmeg, and a bit of brown sugar all combine to give these scones the classic banana bread flavor.
A little cinnamon sugar dusting is added right before baking and a simple cinnamon brown sugar glaze is drizzled over the top after the scones are cooled.
These add more cinnamon and just the right amount of sweetness without going overboard.
A good reason to go buy some bananas and let them go brown so you can get baking!
Don’t forget that there’s an America’s Test Kitchen Cookbook giveaway going on right now! Entry details at the bottom of this post!
Honey Cinnamon Banana Bread Scones
These tender Honey Cinnamon Banana Bread Scones are filled with the comforting flavor of banana bread and are topped with a cinnamon sugar dusting and a simple cinnamon brown sugar glaze!
Ingredients
For the Scones
- 1 1/4 Cup all-purpose flour
- 1 Cup white whole wheat flour
- 1/3 Cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 Cup unsalted butter, cold and cut into pieces
- 3/4 Cup mashed, ripe banana (about 2 bananas)
- 1/4 Cup honey
- 1 egg, lightly beaten
For the Cinnamon Sugar Topping
- 1 Tablespoon water
- 2 Tablespoons sugar
- 1/4 teaspoon cinnamon
For the Brown Sugar Cinnamon Glaze
- 1/2 Cup confectioner's sugar
- 2 Tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 2-4 teaspoons milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together flours, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Cut in butter until mixture resembles coarse crumbs. Stir in mashed banana, honey, and egg until just combined.
- Turn dough out onto well-floured surface. Dough will be soft and somewhat sticky. Knead 5-6 times until dough comes together.
- Shape into an 8 inch circle. Brush top of dough with water. Stir together sugar and cinnamon for topping and sprinkle over the top. Cut into 8 pieces and place on prepared baking sheet.
- Bake for 15-18 minutes or until light golden brown. Transfer to a wire rack to cool.
- In a small bowl, whisk together confectioner's sugar, brown sugar, and cinnamon. Stir in milk until you reach desired consistency. Drizzle over the top of cooled scones. Allow glaze to harden and serve.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 363Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 288mgCarbohydrates: 59gFiber: 3gSugar: 31gProtein: 5g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
Cassie
Wednesday 9th of September 2020
How do you store these to keep them dry? Every time I make scones they get sticky in a sealed container.
Jessica@A Kitchen Addiction
Thursday 10th of September 2020
I like to store them unglazed. This keeps the glaze from getting runny and making the tops of the scones soggy. If I know we won't finish all of the scones in a day, I'll just make a half batch of glaze and glaze only the ones we will eat. I'll make another half batch of the glaze for the remaining scones the next day. Hope that helps!
Jan Carnes
Friday 13th of September 2019
These are delicious; very moist with lots of banana flavor. As you mentioned, the dough is sticky. We shaped a round of dough directly on the silicone baking sheet without kneading. They still have a nice texture. We like the crunchy cinnamon sugar topping, so skipped the icing.
Jessica@A Kitchen Addiction
Saturday 14th of September 2019
So glad you liked them. These are some of our favorite scones! :)
Melody
Sunday 25th of February 2018
Delicious tasting and just the right amount of banana flavor! We may add chopped walnuts and/or dark chocolate chunks next time. I didn't have white whole wheat so use regular whole wheat instead and they turned out fine. I also ran out of brown sugar so did 1/ 2 c. brown sugar and 1/4 c. white sugar and it also seemed OK. Thanks for the recipe! :)
Jessica@A Kitchen Addiction
Tuesday 27th of February 2018
Love the idea of adding dark chocolate chunks! I need to try that the next time make these! Thanks for letting me know what substitutions worked for you!
Susan
Sunday 2nd of July 2017
Awesome recipe! Very tender scones. Did not have whole wheat flour so added some flax seed and a touch of vanilla in the scone batter. Will make again
YHK
Monday 29th of May 2017
I made these yesterday bc my husband's been craving scones and I had some wonderfully black bananas in the fridge! I thought the recipe was easy to follow w/ simple ingredients I had avail. at home. They came out really good....tasty, not too sweet. I used 3 bananas instead of 2 bc I had 3 and didn't want the last one sitting there all alone waiting for another banana to come along. Haha! I'm not sure if this changed the texture of the scone, but my husband and I thought the scone had more of a banana bread texture (very moist) than a traditional scone texture, which tends to be more crumbly. It definitely added to the extra banana flavor, which I loved. I also added pecans and only used all-purpose flour. If you like banana bread and scones, these are a perfect alternative...definitely try it! Thank you for recipe!